

2020 KEEN HOME COOK FINALIST: ANNE ASHE
Amatriciana - Three Cheese Cannelloni with Spinach
"I like rustic traditional dishes, but also like to cook in season. A crumble just speaks out autumn! Baked pasta dishes are comfort food this time of the year."
Ingredients
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Olive oil
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One pack of cube pancetta
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Onion
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Garlic
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Courgette
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Mushrooms
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Aubergine
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Dried/fresh oregano
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Tinned tomatoes
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Balsamic vinegar
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Sugar/salt/pepper
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Dried Cannelloni tubes
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Ricotta
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Mozzarella
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Parmesan
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Fresh spinach
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Grated nutmeg
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Fresh basil
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Butter
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Plain flour
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Milk
Method
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Make sauce, sweat off pancetta to brown with veg. Add passata and reduce down, oregano, pinch of sugar, drizzle of balsamic and s&p.
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Fill tubes with cheeses and wilted spinach, grated nutmeg and s&p.
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Line them up on the base of a good size ovenproof dish.
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Pour sauce on top. Then add bechamel, grate some parmesan on top and place in oven for 40mins until bubbling and golden.